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Carolina Barbecue Roll Serves 2-3. 6 rice paper spring roll wrappers, 8-inch diameter 1 cup pork barbecue, drained ½ cup cole slaw, drained dill pickle relish, drained (optional) peanut oil

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Carolina Barbecue Roll Serves 2-3. 6 rice paper spring roll wrappers, 8-inch diameter 1 cup pork barbecue, drained ½ cup cole slaw, drained dill pickle relish, drained (optional) peanut oil

Carolina Barbecue Roll

Carolina Barbecue Roll

Serves 2-3.

  • 6 rice paper spring roll wrappers, 8-inch diameter
  • 1 cup pork barbecue, drained
  • ½ cup cole slaw, drained
  • dill pickle relish, drained (optional)
  • peanut oil for frying
  • barbeque sauce

Place one rice paper wrapper in a shallow dish of very hot water until it softens, about 15-20 seconds. Carefully pick it up, and lay it flat on a plate. Place two tablespoons of barbecue in the center of the wrapper. Place one tablespoon of cole slaw on top of the barbecue. Add a dab of pickle relish if desired. Fold sides in, then roll up from the bottom. Dab a little water along the seal with your finger to ensure roll is tightly closed. Repeat process for the other five rolls. Heat enough oil to cover spring rolls to 375º. Using a slotted spoon, place the rolls in the hot oil, and fry until golden brown, or about 4 to 5 minutes. Remove rolls with slotted spoon, and drain on paper towels for a few minutes. Serve with barbecue sauce recipe or your favorite bottled barbecue sauce for dipping. Try this recipe for Basic Barbecue Dipping Sauce, also from the Our State recipe archives.

This recipe appeared in Our State’s April 2006 issue.

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This story was published on Mar 07, 2012

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.